22 Delicious diabetic-friendly recipes – easy recipes

Hang Pham

It is not too difficult to make some healthy, delicious, and easy diabetic-friendly recipes at home. All of the diabetes-friendly recipes below meet dietary guidelines for those who suffer from diabetes and are very delicious. Moreover, every recipe is enough carb for you so you may enjoy a delicious and healthy meal with confidence. In this article, VKool will show you 22 delicious and easy diabetic-friendly recipes. Thus, you can feel good about enjoying these recipes.

22 Delicious Diabetes-Friendly Recipes – Easy Recipes To Make

1. Avocado, Raita, And Boiled Egg

You will need:

Low-fat plain yogurt – 1/3 cup

Persian cucumber, chopped – 1/2

Fresh lemon juice – 2 teaspoons

Black pepper – 1 pinch

Kosher salt – 1 pinch

100% whole-grain bread, toasted – 2 slices

Small avocado, sliced – 1

Chopped fresh mint – 1 tablespoon

Boiled eggs, for serving – 2

Directions:

Firstly, you combine the yogurt, cucumber, salt, pepper, and lemon juice in a small bowl.

Next, you top the toast with this yogurt mixture, mint, and avocado evenly.

Next, you roast and tossing once for about 15 to 16 minutes. Then, you remove from the oven.

After that, you cook the pasta following the package directions and then drain.

Now, you heat the remaining olive oil in one medium pot with medium heat.

Next, you add the flour and then cook. You whisking it for 30 seconds and then whisk slowly in the milk. You cook and stirring it occasionally till thickened, about 5 to 7 minutes and then remove it from the heat and stir it in the vegetables, pasta, and Cheddar.

Finally, you transfer the mixture into a 2-quart baking dish and then top with the broil and pepper jack until golden brown, about 2 to 3 minutes.

Firstly, you soak the prunes into the boiling water till very soft, about 20 to 30 minutes.

Then, you heat the oven to 325° F. You butter a 9-inch spring form pan and then dust it with cocoa powder, tapping out the excess.

Next, you drain the prunes and add it into a food processor. Now, you process it until finely chopped, about 10 to 15 seconds.

Now, you place the butter and chocolate in one large microwave-safe bowl. Then, you microwave it for 30 seconds, stirring it until melted and smooth. Next, you add the prunes, vanilla, salt, and egg yolks and whisk it to combine them.

After that, you beat these egg whites in one large bowl by using an electric mixer until it is soft, about 2 to 3 minutes. You continue beating it and then slowly add the sugar into it, about 1 to 2 minutes. Now, you gently fold these egg whites into this chocolate mixture.

Finally, you pour this mixture into the pan and bake it until this cake is set around these edges but still soft in the middle, about 40 to 45 minutes. Now, you let it cool.

Firstly, you preheat the oven to 375 degrees F. Then, you line 2 shallow baking pans with the foil and set it aside. Next, you place the squash in a large bowl, drizzle with olive oil and 2 tablespoons of local honey. Now, you rub the honey and oil into the squash pieces by using your fingertips to coat them evenly. Then, you sprinkle them with the 1/4 teaspoon of sea salt and pepper. Now, you arrange the squash pieces with a single layer into the prepared baking pans.

Next, you roast them for about 30 to 45 min or till tender when you pierce them with a small, sharp knife and turning them one or two times during roasting.

Finally, you transfer the squash into a serving platter and sprinkle with fresh herbs along with 1/8 teaspoon of sea salt. Next, you drizzle it with the 1 teaspoon of honey and serve it when it is still warm.

If you want to know more delicious and easy diabetic-friendly recipes, you should continue reading the next part of this article!

14. Cranberry, Jalapeno Glaze, And Orange

Looking for the diabetic-friendly recipes, this is one of the best choices for you.

Ingredients:

Apple juice or cider – 1 cup

Orange juice – 1 cup

Fresh or frozen cranberries – 1/4 cup

Cinnamon stick

Vanilla bean, split – 1/2

Jalapeno chili, seeded – 1/2

Fine sea salt – 1/8 teaspoon

Local honey (optional)

Directions:

Firstly, you combine apple juice, orange juice, and cranberries in a medium saucepan and bring it to a boil on the medium-high heat.

Next, you hold the cinnamon stick and toast it on a high flame for 1 minute, or till it is fragrant and darkens a shade. Be sure that you have to wear the oven mitts or use the reliable pot holder.

Now, you add the cinnamon stick, jalapeno, and vanilla bean into the simmering cranberries. Then, you stir them gently to mix them well. Now, you simmer it gently, uncovered, for about 1 hours, or till the cranberries become soft and the liquid remains 1/4 cup.

Finally, you pluck out and discard this cinnamon stick, vanilla bean, and jalapeno. Then, you taste it with salt and honey.

Firstly, you add the potatoes into a small saucepan cover them with clean water. Then, you bring it to a boil over medium-high heat and then reduce the heat. Next, you simmer it, uncovered, about 10 min or till it becomes tender.

Next, you add the chicken stock in a large saucepan and heat it over medium heat until boiling. Then, you transfer it into a blender and add potatoes into it to blend them for 30 to 60 seconds. Now, you return to the saucepan. You heat it over medium heat till simmering. You simmer it for 3 to 5 min or till the stock resemble thin gravy.

Now, you add the roasted carrots and parsnips, peas, and chicken into it and simmer it or cook it for 5 minutes. Finally, you stir it with spinach, thyme, milk, salt, and pepper. Next, you heat it thoroughly and then serve it with the toasted wheat baguette.

17. Saucy Thai Pork

This is also one of the simplest and easiest diabetic-friendly recipes that you should try!

Ingredients:

Low-fat unsweetened coconut milk – 1/2 cup

All-purpose flour – 1 tablespoon

Thai-style seasoning blend – 1 tablespoon

Boneless pork loin – 1 pound

Olive oil – 3 teaspoons

Thawed vegetables

Hot cooked brown rice – 1 cup

Directions:

Firstly, you whisk coconut milk, Thai seasoning, and flour in a small bowl and set it aside. Then, you trim fat from the pork and cut it into thin bite-size strips and set them aside.

Next, you heat olive oil (1 teaspoon) in a large nonstick skillet over the medium-high heat. Then, you add thawed vegetables into the hot skillet and then cover and cook it for 3 to 5 minutes.

After that, you add the remaining oil and pork strips into the same skillet and then cook and stir them over the medium-high heat for 3 to 5 minutes. Now, you add coconut milk mixture into the vegetables to skillet. Now, you cook and stir it for 1 to 2 minutes while you have to stir frequently to prevent this sauce from scorching.

Firstly, you thaw scallops if frozen. Then, you rinse scallops, pat them dry with paper towels. Next, you cook pasta in a large saucepan following the package directions and then drain and set them aside.

Then, you sprinkle scallops with 1/4 teaspoon of salt and black pepper. Next, you heat 1 teaspoon of olive oil in a large nonstick skillet with the medium heat. Now, you add scallops, cook it for 2 to 5 minutes or till scallops are opaque, turning it one time. Then, you remove it from the skillet and keep it warm. Next, you add another 1 tsp of olive oil, mushrooms, and garlic into it. After that, you cook it for about 4 minutes or till mushrooms are tender. Now, you remove it from the skillet and keep it warm. Then, you add the remaining olive oil, kale, and fennel into it and cook it for about 7 minutes or just till both fennel and kale become tender.

Now, you remove the skillet from the heat and add a little wine into it. Now, you return to heat and then add butter, lemon juice, parsley, and the 1/8 teaspoon of salt and stir them to combine. After that, you add the cooked pasta along with the mushroom mixture into the butter mixture and then toss them to combine. Then, you heat it through. Finally, you divide pasta-mushroom mixture into four serving bowls and place scallops on the top of this pasta-mushroom mixture.

Fresh mint, Italian (flat-leaf) parsley, and cilantro – 4 sprigs each of them

Directions:

Firstly, you thaw salmon if frozen and then rinse salmon. Next, you pat it dry with paper towels and set it aside.

Now, you heat 2 teaspoons of olive oil in a medium saucepan with medium heat. Then, you add onion into it and cook it for about 3 minutes or till tender. After that, you stir it in the rice and broth. Now, you bring it to a boil and then reduce the heat. Now, you let it simmer for about 45 minutes or till rice is tender. Now, you cover it and keep it warm. Then, you prepare Asian-Style Pesto and set it aside.

Now, you cut salmon into 12 pieces and then insert a skewer into salmon pieces. Next, you brush salmon with the remaining olive oil. You cook salmon in a large skillet for 4 to 5 minutes or just till fish flakes when it is tested with a fork. Now, you turn into cooking it evenly.

To serve, you coat 3-ounce ramekins or 6-ounce custard cups lightly with oil. Then, you fill each ramekin with this rice mixture and pack them lightly. Now, you invert each ramekin on a warmed serving plate and lift off the ramekin in order to reveal a nice mound of rice. Next, you rest three salmon skewers on the rice on the plates. Finally, you serve it with Asian-Style Pesto and sprinkle sesame seeds over them. You can garnish these plates with sprigs of mint, parsley, and cilantro.

20. Beef, Swiss Chard Mafalda, Eggplant Sauce, And Roasted Red Pepper

Here are detailed directions to make this dish, one of the diabetic-friendly recipes:

Ingredients:

Small eggplant – 1 (peel and cut it into 1-inch chunks)

Red sweet peppers – 2 (quartered and seeded)

Olive oil – 2 tablespoons

Salt – 1 and 1/8 teaspoons

Black pepper – 1/4 teaspoon

Dried mafalda pasta – 8 ounces (broken it into 2-inch-long pieces)

Canned diced tomatoes – 1/2 cup (no-salt-added and drained)

Dry red wine – 1/4 cup

Water – 1/4 cup

Balsamic vinegar – 2 tablespoons

Snipped fresh thyme – 1 tablespoon

Snipped fresh rosemary – 1 teaspoon

Boneless beef sirloin steak – 1 pound (3/4-inch thick)

Peeled and halved cipollini onions – 6 ounces

Coarsely chopped Swiss chard – 8 cups

Crushed red pepper – 1/8 teaspoon

Shredded Parmesan cheese (optional) – 6 tablespoons

Directions:

Firstly, you preheat the oven to 380 to 400 degrees F. Then, you line a baking pan with the foil. Next, you toss eggplant, sweet peppers, olive oil (1 tablespoon), salt (1/2 teaspoon), and black pepper (1/8 teaspoon) in a large bowl. Now, you place vegetables into the prepared pan and roast them for about 35 minutes or till sweet peppers become tender, stirring once. After that, you let it cool slightly. And then peel the skin of sweet peppers.

Now, you cook pasta following the package directions, drain it, and set it aside. For sauce, you transfer this eggplant-sweet pepper mixture into a blender. You add tomatoes, wine, water, thyme, rosemary, the salt (1/2 teaspoon), and balsamic vinegar into it and then cover and blend them until smooth. If necessary, you add a little water into the sauce to make a sauce consistency and then set it aside.

After that, you sprinkle beef, the remaining salt, and black pepper (1/8 teaspoon). Then, you heat 2 teaspoons of olive oil in a nonstick skillet over the medium heat. Now, you add beef into it; cook it for 6 to 9 minutes or till medium rare, turning once. After that, you remove beef from this skillet; cover it with foil and keep it warm. Now, you add the remaining oil and onions into the skillet. You cook it for 6 to 9 minutes or till onions become golden brown. You add Swiss chard into the skillet and cook it for 5 to 7 minutes or till Swiss chard become wilted and tender. You add the sauce along with cooked pasta into it and combine them well. You heat it through.

Finally, you slice beef thinly and serve it over pasta mixture. You can sprinkle it with crushed red pepper or Parmesan cheese.

21. Chocolate Meringues, Raspberries, And Chocolate Topper

This is also one of the healthiest diabetic-friendly recipes for you to try!

Ingredients:

Egg white – 1

Cream of tartar – 1/8 teaspoon

Vanilla – 1/8 teaspoon

Powdered sugar – 1/3 cup

Unsweetened cocoa powder – 2 teaspoons

Frozen whipped dessert topping, thawed – 1/3 cup

Unsweetened cocoa powder – 1 and 1/2 teaspoons

Fresh raspberries – 1/2 cup

Chocolate curls (optional)

Powdered sugar (optional)

Directions:

For the meringues, you let egg white stand at room temperature for about 30 minutes. Then, you line the baking sheet with the foil or parchment paper and draw two circles (3 inches) on the foil or paper and set it aside.

Now, you preheat the oven to 190 degrees F. You combine cream of tartar, vanilla, and egg white in a medium bowl. Then, you sift 1/3 cup of powdered sugar and 2 teaspoons of cocoa powder and set them aside. Now, you beat this egg white mixture by using an electric mixer with medium speed till it becomes soft. You add the powdered sugar mixture, about one tablespoon at a time; you have to beat it on high speed till it becomes stiff.

After that, you pipe meringue or spoon over these circles on the paper. You bake them for 1 and 1/2 hours and then turn off the oven. Now, you allow the meringues to dry in the oven with a closed door for 2 hours. You lift these meringues off the paper and transfer them into a wire rack.

Now, for the chocolate topper, you place the whipped topping into a small bowl and fold in the cocoa powder. You refrigerate it till ready to serve.

For serving it, you spread the chocolate topper onto these meringues evenly and top them with raspberries. If desired, you dust them lightly with a little of powdered sugar along with garnish and chocolate curls.

Firstly, you preheat the broiler and then wipe these mushrooms with a wet paper towel. Next, you set them on the small baking sheet and coat all their sides with cooking spray as well as sprinkle them with a little salt. Now, you place them on the unheated broiler pan and broil them for about 2 minutes. Now, you broil them for about 2 minutes or till lightly browned. After that, you transfer them into a cutting board and then cut them into slices.

Next, you combine egg, eggs whites, and 1/2 the finely snipped herbs in a medium bowl. You whisk them vigorously until they are mixed well. You stir them in the remaining pepper and salt.

You heat a nonstick skillet on the medium-high heat and then add a little oil into it. You immediately pour the egg mixture into this skillet and scatter these mushrooms over it. When mixture sets, you run a spatula around the edge of skillet, lift the uncooked portion of egg mixture underneath the skillet. You continue cooking and lifting other edges till this the surface of egg mixture will be moist.

You reduce the heat and continue lifting these edges for about 2 minutes or till the omelet sets. Then, you remove it from the heat and sprinkle it with goat cheese.

You fold the omelet in half and then transfer it into a warmed serving platter. You cut it into 4 to 6 wedges and sprinkle it with the remaining herbs. Finally, you serve it immediately.

To get more information related to healthy foods, go to our main Foods & Recipes page. After studying the writing of 21 delicious diabetes-friendly recipes – easy recipes to make at home, hope that this article will help you learn more several easy and effective recipes to make a diabetes-friendly recipe. If you have any question or comment, please leave them below, I will respond you as soon as possible. Do you have any delicious & easy diabetes-friendly recipes with you? Please, share with us right below.